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I flipped about every 1:30 till I got an internal of 120 in the thickest part of the steak - I believe it was 2 on one side and 3 on the other - BUT - 2 inch thick bone in steak

Not your average Ribeye. Relied COMPLETELY on the thermapen.

Bone in Ribeye - best steak cut EVER! Take your TBone, your Filet, your NY Strip and donate them. OK, TBone and Porterhouse are pretty good.
Especially Caveman. Did it once and it was fantastic.
But - I have 2 questions for the experts here (and they are experts)
1) Lid on help?
2) Bury a lump of wood under the coals (eg cherry or oak) when you dump the chimney??

Bone in Ribeye - best steak cut EVER! Take your TBone, your Filet, your NY Strip and donate them. OK, TBone and Porterhouse are pretty good.
Especially Caveman. Did it once and it was fantastic.
But - I have 2 questions for the experts here (and they are experts)
1) Lid on help?
2) Bury a lump of wood under the coals (eg cherry or oak) when you dump the chimney??

Look, the farkin name may be a clue as to what this is.Caveman.

No lump of wood, smoking or tricky chit.

All steaks are sensational.

No freakin lid, this is intense grilling on the coals.

And brother, get you some books. We were never Neanderthals, they are a different sub species.
They were the ones who wouldn't cooperate and help each other, but rather club anyone who annoyed them.
Like you guys are making us want to do to you now!!

This is why BBQ has become taking great meat and using it as a delivery system for industrial vat chemicals and goopy sugars.
Just cook!
Stop trying to re invent the wheel, all us guys on bicycles and vehicles are embarrassed at your antics

Rant over.

Now I feel like a bowl of cereal, sheesh.

__________________The only current member banned for life!

It's the uncomfortable truths that one is reluctant to face, and offer the most growth.

Google polycyclic aromatic hydrocarbons (PAHs)
When when the fat drips onto the coals and there is a flare, polycyclic aromatic hydrocarbons (PAHs) are formed.
The smoke carries these hydrocarbons and coat the food we eat.There is a proven correlation between PAH's and digestive tract cancers.

heterocyclic amines (HCA) are formed from charring, and the oil (fats) increase the level of charring during contact with the intense heat, so a secondary danger there.

I'm not preaching, life is fraught with risk and I respect you to assess for yourself but am only presenting what makes sense to me.
Better to be informed though, sure helps with the choices.

So this would include grilling altogether ...
Anything worth cooking has fat in it. When it's put to the fire a flare up is inevitable. Not really sure what you are saying. The whole point of grilling something is to create char and the caveman style would be the greatest of them all. Looks like it's back to the kitchen and my fry pans ...

Good flavor, all over the place on doneness. Some was close to perfect, some RARE, some close to well. Wifey likes the crust. Took a bunch of pics, something must have turned out OK - wish it was simple to post here......

Maybe transfer it from the coals to a BGE @ 350 after a few minutes?.......

Bluesman is right. I suspect the bed of coals were uneven. Also, if you are flipping the steak every 1:30 that's too much. You only need to flip them once. and the more you flip the more you disturb that bed of coals. KISS. Remember, the thicker the steak the longer it needs to cook, Cave man style is not for the med- well crowd. I think you said yours was 2" ? That's pretty thick for right-on-the-coals. You may want to par cook them a little, like to 100F and then sear them on the coals.